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Evaluation of Yukwa (a Korean oil-puffed rice snack) expansion with increases in water-steeping duration of waxy rice using image analysis

Author:
Cho, Y.J., Cho, S.B., Kim, H.J., Chun, H.S.
Source:
Journal of food quality 2003 v.26 no.6 pp. 511-521
ISSN:
0146-9428
Subject:
water content, snack foods, rice products, traditional foods, food processing, soaking, water, duration, swelling (materials), dimensions, regression analysis, food quality, quantitative analysis, image analysis, sensory evaluation, texture, appearance (quality), food acceptability, East Asia
Agid:
1546570